Recipe
I’m so happy that I have friends and family that like to cook and bake and are kind enough to share their favourite recipes with me. My friend just made this recipe and says it is delicious. It’s a fantastic way to use peaches that are in season right now. It’s a different take on a peach pie with a shortbread crust, a creamy peach filling and a crumble topping.
Peaches and Cream Bars
Crust and Topping
• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled
Filling
• 4 large eggs
• 2 cups sugar
• 1 cup sour cream
• 3/4 cup all-purpose flour
• pinch of salt
• 2 pounds peaches, pitted and sliced thin*
Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside. In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined, and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.) Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes. In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned, and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars. (These slice much better after they have been refrigerated for a couple of hours.) Store in the refrigerator.
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